serves three - four For the dressing: 1 tablespoon of chopped basil 1 tablespoon of chopped chives 3/4 teaspoon of garlic salt 1 teaspoon o...
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Everyone's posting chocolate truffle recipes and heart-shaped pancakes today, so I thought I'd do something different. If you need some delicio...
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Time. There never seems to be enough of it. Sometimes I wonder, what would I do if I had more time? Would I read more? Exercise more? Cook more? S...
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She's babbling now. I hear her in the mornings through the baby monitor going "baba baba gagaga dadadada." I glance at Matt, trying to decide which ...
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The other day, I snuck a peek into my old life. I was headed to the dentist in downtown San Francisco, where I hardly ever go anymore. The streets...
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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brand...
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*serves four 1/2 cup of black quinoa* 1 pound of tomatoes handful of radishes 1 tablespoon of finely chopped mint 1 sprig of rosemary oliv...
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September has a way with me. It has, in the last few years, become one of my favorite months. If you are considering a trip to San Francisco, I wo...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...
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Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...